Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak)

Steps

1. Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready. While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand. Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.
2. Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.
3. Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy. Reheat the sauce over medium high heat until it's bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
4. Sprinkle with the sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) if you have it.